Mathematical modelling and simulation of the thermal processing of anisotropic and non-homogeneous conduction-heated canned foods: Application to canned tuna
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چکیده
منابع مشابه
Mathematical Modelling and Simulation of the Thermal Processing of Anisotropic and Non-homogeneous Conduction-heated Canned Foods: Application to Canned Tuna
Thermal processing of conduction-heated canned foods is modelled using three approaches: (A) homogeneous isotropic, (B) homogeneous anisotropic and (C) nonhomogeneous anisotropic systems. Based on these models, numerical simulations are performed, using finite differences and finite elements methods. The simulation results are validated with experimental data obtained from the sterilization of ...
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HARRIS, R. J. C. 1954 Biological applications of freezing and drying. Academic Press, Inc., New York, New York. HECKLY, R. J. 1955 Rapid and precise measurement of moisture in biological materials. Science, 122, 760-761. MERYMAN, H. T. 1956 Mechanics of freezing in living tissues. Science, 124, 515-521. MILES, A. A., MISRA, S. S., AND IRWIN, J. 0. 1938 The estimation of bactericidal power of th...
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ژورنال
عنوان ژورنال: Journal of Food Engineering
سال: 1993
ISSN: 0260-8774
DOI: 10.1016/0260-8774(93)90053-m